Great Harvest Low Carb Bread Recipes

EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8x4 in loaf pan with parchment paper.
• In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
• Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
• Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
• Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.

KETO BREAD

Steps:

• Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan).
• Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
• Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
• Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.

LOW-CARB BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• Carefully separate 6 eggs, placing the yolks in a large bowl and the the whites in a medium size bowl.
• Place the 2 whole eggs in the large bowl with the yolks and add the oil. 4. Beat together with a fork or whisk until smooth.
• Add the almond flour, baking powder, and a pinch of salt to the egg yolk mixture. Stir the mixture with a spatula until well incorporated and set aside.
• Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
• Use a rubber spatula to transfer ⅓ of the whipped egg whites to the almond mixture and gently fold the batter together.
• Add the next ⅓ of the whites to the batter and fold in until smooth.
• Gently fold in the remaining egg whites just until the batter is smooth and no white streaks remain.
• Line the bottom of an ungreased loaf pan with parchment paper and pour in the batter.
• Bake for 40 minutes, until the top has set and formed a golden crust.
• Let the loaf cool for 10 minutes before running a thin knife along the inside of the pan to release the sides of the loaf. Gently unmold the loaf from the pan and remove the parchment paper on the bottom.
• Let the cake cool at room temperature for 1 hour before slicing.
• Enjoy!

GREAT HARVEST LOW-CARB BREAD RECIPE

Steps:

• 12 servings 1. Mix all the ingredients. The mixture will be wet and runny, Cover and allow to ferment for one hour between 80 and 100 degrees. 2. After one hour, to the fermented mixture, add 2 cups whole Wheat flour and 1 tablespoon salt. Mix on slow speed until the flour is taken up by the mixture. If it is still too wet and stick, add a bit more flour. 3. Divide the batch in half and knead each half into loaves, either round loaves or oblong. Top each loaf with a bit of wheat or oat bran and allow to proof out of drafts until double in bulk, about 1 hour at a 70 degree room temp. Preheat the oven to 350 degrees. 4. Bake for 40 minutes in a conventional (not convection) oven. Bake to an internal temperature of 170 degrees. Remove from the oven and cool on a wire rack.